This menu was designed around the idea of ‘no-heat cooking.’ Only marinating, pickling and other forms of curing were used in producing this menu with the goal of showcasing the natural, fresh flavors of the ingredients. This menu is entirely vegan & gluten free, but contains nuts.
Soup $5, Chilled mango & ginger gazpacho with hot peppers & purple kohlrabi microgreens
Appetizer $7, Rice paper rolls with apple, romaine lettuce, carrot, alfalfa sprouts, bell pepper & bull blood beet tops with a spiced sesame dipping sauce
Entrée $12, Thinly sliced eggplant, tomato & zucchini in a house-made marinara sauce with a swiss chard pesto & crumbled walnuts served with a side of marinated cauliflower carpaccio
Dessert $5, Blueberry, haskap, almond & cashew cheesecake with whipped coconut cream
Four courses $28